Oh hey, Polar Vortex. I feel you. I like really, really feel you (if leggings and super long puffy coats didn’t exist, I’d feel you even more). And let me tell you; I am not a fan. You’re not really good for much and cause all sorts of pain and misery, including frozen faces and barely breathable air. OK, maybe you’re good for one thing. I guess. You’re good for mac and cheese. Because I suppose if it were 90 degrees every day, I’d never really crave the deliciousness of mac and cheese. Too heavy in the blaring heat. And I’d really miss mac and cheese if it disappeared from my life. So, I guess we have the Polar Vortex to thank for this Caramelized Onion, Prosciutto, and Gorgonzola Mac and Cheese. I cringe thanking that silly weather system for anything, but when I’m sitting on my warm couch after my long trek home from work, with a big bowl of this mac and cheese, the Polar Vortex really doesn’t sound so bad.
Until the next morning when I’m walking to work again. Sigh.
Spring, please come soon. Until then, I’m going to be eating an awful lot of mac and cheese.
Caramelized Onion, Prosciutto, and Gorgonzola Mac and Cheese
- 10 Tbsp unsalted butter, divided
- 2 onions, thinly sliced
- 1 Tbsp brown sugar
- 1 lb penne
- ½ cup all-purpose flour
- 1 tsp dry mustard powder
- 2 cups whole milk
- 2 cups skim milk
- 1½ cups gorgonzola cheese, crumbled
- 2 cups shredded mozzarella cheese
- 6 slices prosciutto, chopped
- 2 cups panko
Heat 2 Tbsp. butter over medium heat, until melted. Add onions and stir until coated in butter. Turn heat to low. Stir occasionally for about 10 minutes.
Add brown sugar and continue to stir. Let onions cook for about 30 minutes or until caramelized to your liking. Remove onions to plate or bowl.
Pre-heat oven to 375 degrees.
In a large pot, cook penne pasta until just al dente. Drain and return pasta to the pot.
In a separate saucepan, melt 6 Tbsp butter over medium heat. Add flour and mustard powder and whisk continuously for about 1 minute.
Whisk in the whole and skim milk and cook for another 2 minutes. Whisk in gorgonzola and mozzarella cheeses and let cook until fully melted and sauce is thickened, about 3 more minutes. Stir in the chopped prosciutto and caramelized onions.
Add the sauce to the pasta and toss to fully coat.
Transfer pasta to 4-quart baking dish or to mini coquettes as desired.
Melt remaining 2 Tbsp butter and mix together with the panko.
Sprinkle panko mixture over the top of the mac and cheese.
Bake at 375 degrees for about 20-25 minutes, until the topping is golden.
About the Author
Susie Anderson and Chelsee Adams are the friends behind We Are Not Martha, a Boston-based food and lifestyle blog started five years ago. On their blog, they write about their adventures in the kitchen and work to bring their readers inventive recipes that don’t take all day to make. They love Martha Stewart, but don’t worry—they’re not going to make you work as hard!